Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Sebastien TSCHULL | French | 0 | English, French, Spanish, Italian | |
| Crew | Pauline BOULAY | French |
CAPTAIN: Sebastien TSCHULL
French
STCW 95 – PADI Divemaster, level 4 CMAS
Language: Fluent English
CHEF: Pauline BOULAY
French
STCW 95 – PADI Divemaster, level 4 CMAS
Languages: Fluent English
Since 10 years we are sailing, from Mediterranean Sea to Pacific Ocean and we know very well West Indies.
Our shared passion is the sea. What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins and to offer to our guests an unforgettable experience.
We have been on board the Catamaran BLACK CAT for the last 3 years, cruising and chartering Greece waters & the Caribbean for the same owner who has now purchased CARTOUCHE our new adventure !
Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
His several navigations, offshore and inshore, and greats knowing permit him to become a Captain.
He gets all his degrees top of his class.
He had sailing on a lot of kind of vessels like monohulls, catamarans and trimarans.
As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.
Pauline was always passioned by cook. She became cook 8 years ago for the first time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh fish that she buys on the coast or the best way, the one we fish!
She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.
STEWARDESS: Priscilla PENAVERE
French
STCW 2010 – B1/B2
7 years experienced
Languages: Fluent English, basic Spanish
Priscilla has worked the last 7 years as stewardess onboard several yachts in Mediterranean and in the Caribbean as S/Y Crocodile Daddy 62′, M/Y Mamba 80′ or M/Y Mr Sea 95′.
Now onboard Cartouche, she is looking forward to welcoming new guests.
ENGINEER – Olivier GRIFFO
French
Master 200 GT unlimited sailing yacht certificate
Master 200 GT yacht certificate
Engineer Officer 750 KW certificate
CGO, CBS Medical level 3
10 years experienced
Language: Fluent English, basic Spanish & Italian
CAPTAIN
Sebastien TSCHULL
CHEF
Pauline BOULAY
ENGINEER
Olivier GRIFFO
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | |
|---|---|---|
| July & August | Plus Expenses | €65,000/week |
| May, June, & September | Plus Expenses | €60,000/week |
Additional Rate Information
SUMMER 2023
MAI, JUNE & SEPTEMBER = 60 000 euros + 30% APA + Greek VAT – MYBA TERMS
JUY & AUGUST = 65 000 euros + 30% APA + Greek VAT – MYBA terms
WINTER 2022 / 2023 – UNAVAILABLE IN SOF
Location Details
Summer Area: Greece, W. Med -Riviera/Cors/Sard.
Winter Area: Greece, W. Med -Riviera/Cors/Sard.
Location Details: Summer 2023, CARTOUCHE will start the season with NAFPLION YACHT SHOW.
MAY/JUNE she will be based rather in SARONIC GOLF & in the CYLCADS
JULY/AUGUST she will be based in the IONIANS
SEPTEMBER, from mid-September, transit to SOF, St Tropez – In her way a charter in Corsica is possible
CAPTAIN: Sebastien TSCHULL
French
STCW 95 – PADI Divemaster, level 4 CMAS
Language: Fluent English
CHEF: Pauline BOULAY
French
STCW 95 – PADI Divemaster, level 4 CMAS
Languages: Fluent English
Since 10 years we are sailing, from Mediterranean Sea to Pacific Ocean and we know very well West Indies.
Our shared passion is the sea. What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins and to offer to our guests an unforgettable experience.
We have been on board the Catamaran BLACK CAT for the last 3 years, cruising and chartering Greece waters & the Caribbean for the same owner who has now purchased CARTOUCHE our new adventure !
Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
His several navigations, offshore and inshore, and greats knowing permit him to become a Captain.
He gets all his degrees top of his class.
He had sailing on a lot of kind of vessels like monohulls, catamarans and trimarans.
As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.
Pauline was always passioned by cook. She became cook 8 years ago for the first time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh fish that she buys on the coast or the best way, the one we fish!
She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.
STEWARDESS: Priscilla PENAVERE
French
STCW 2010 – B1/B2
7 years experienced
Languages: Fluent English, basic Spanish
Priscilla has worked the last 7 years as stewardess onboard several yachts in Mediterranean and in the Caribbean as S/Y Crocodile Daddy 62′, M/Y Mamba 80′ or M/Y Mr Sea 95′.
Now onboard Cartouche, she is looking forward to welcoming new guests.
ENGINEER – Olivier GRIFFO
French
Master 200 GT unlimited sailing yacht certificate
Master 200 GT yacht certificate
Engineer Officer 750 KW certificate
CGO, CBS Medical level 3
10 years experienced
Language: Fluent English, basic Spanish & Italian
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sebastien TSCHULL | French | 0 | English, French, Spanish, Italian |
| Crew | Pauline BOULAY | French |
CAPTAIN
Sebastien TSCHULL
CHEF
Pauline BOULAY
ENGINEER
Olivier GRIFFO
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Salon TV - stereo music
DVD - CD - Videos
Home cinema
Ipod/MP3 Hookups
Wifi
3 Inflatable SUP including 2 which can be used as Windsurf
3 Seabobs F5S
2 Adult Waterskis (mono & bi) + 1 Children waterskis (mono & bi)
2 Tiwal inflatable sailboats
1 Adult Wakeboard + 1 Children Wakeboard (size 37 to 44)
1 Electric Surfboard Raddinn Wakejet
2 Electric hydrofoil
2 Inflatable 2 seats Adult Kayaks
3 Towable 1 seat Buoys
Noddles
Snorkel Gears for 10 guests
Fishing gear - 2 rods with trolling reel and a big reel PENN 12/0 fixed on the balcony + 3 rods, fishing lures & belts.
GO-PRO
Rendez-vous diving
Kite surf on request
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 – 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins
SAMPLE MENU MADE BY PAULINE BOULAY
BREAKFAST
All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits, yogurts.
Eggs scrambles, fried, boiled or omelet, with spinach, mushrooms, ham. Plate of cheese, bacon and ham
Homemade bread, brioche and cakes. Pancakes, crepes or bagels.
APPETIZER
Goat cheese espuma and smash zucchini glass
Green mango salad and pickles
Puff with homemade tapenade and dried tomato.
Accra, Samosa
Makis with fresh fish or vegetables
Mix of fresh vegetable with humus and tatziki
COCKTAILS
Mojito, PIna colada, Gin tonic, Tequila Sunrise, Margarita, Punch coco, Manhattan, Arranged rum,Ti punch
STARTER
Fried shrimps with sweet sour dressing.
Fresh cold soup with pumpkin, ginger, coconut milk.
Mango and crab tartar.
Eggplant nems with lemon dressing and ricotta.
Ursin Flan.
Roasted scallop with vanilla dressing.
Exotic salad with shrimps, avocado and grapefruit.
MAIN COURSE
Columbo pork and local vegetables.
Grilled lobster and different kind of dressings with fresh salad and smash vegetables.
Papillote fish with green pepper and smash sweet potatoes.
Shrimps risotto with crustacean espuma.
Duck breast with orange chutney with roasted potatoes.
Entrecote with a mix of dressing and vegetables.
Marlin blanquette with linguine.
Fish carpaccio with ginger and curcuma dressing with sashimi sauce
Tahitian fish with rice and coconut milk and roasted banana plantain
Smoked fish with quinoa salad, nuts and ginger dressing
Chicken with coconut and lemon dressing with roasted fresh vegetables and basmati rice
Grilled fish, « beurre blanc » dressing with vegetable flan
Half cooked tuna with sesame seeds and soja sauce, salad
Nice salad with chicken stuffed with pesto sauce, nuts, apple, cheese and dried tomatoes
DESSERT
Profiteroles
Millefeuilles
Roasted pineapple with coconut mousse
Banana cake
Exotic tiramisu
Maracudja mousse
Chocolate cake
Fresh fruits with vanilla salad or chocolate dressing
Fruits and sabayon
Tatin pie
Homemade sorbet – Ice cream cup
Moka
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